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Want a good general purpose chefs knife. Do I go forged or stamped?

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If you're looking for a general purpose chef's knife that you'll be using every day, you should probably spend the extra money and invest in a forged knife. Forged knives are more expensive than stamped knives, but they are also of higher quality -- they are thicker, heavier, more resistant to damage, harder, and generally have better balance (due to the existence of a bolster). This all makes forged superior for your all-purpose knife. The higher initial cost will pay itself off with better cutting efficiency in the kitchen, hopefully!